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trying to break my old forum habits and post here a little more. Love the diversity here but don't contribute as much as I would like too. I'll try to get on board a little more.

So this T-Day we we traveled to my sister's farm/ranch/lake house and were given the responsibility of breakfast and a few desserts for the big day. Our traditional holiday breakfast is ham and jalapeno cheese grits............... @#!*% skippy.

Since we weren't doing the main event this year, we decided to get nuts with the breakfast foods and blow some minds in the process.

TFJ (The Fabulous Janell) and I cured a 15lb fresh ham for 7 days then smoked it 7 hours over apple on the LGBE with a maple/mustard/garlic glaze. Absolutely unreal. It blew everything else away for the day (except for the grits- always the best thing on the table for me)

We also cured and smoked 8lbs of belly into some ethereal bacon in sweet and savory profiles (maple for the sweet and garlic/bay leaf for the savory).

Then my niece shot a nice 8 point so I chicken fried the back strap and served it up with some eggs and the bacon on Friday.

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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS"I love everything about the pig, even the way she walks." -- Spanish proverb(\__/)
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ
Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

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jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missedhttp://cowgirlscountry.blogspot.com/

Chicken fried venison!!! Yes, I forgot all about that. My auntie in Dallas had made me some years ago. My FIL just handed over some venison steaks and now I know what I am doing with them. Everything looks delicious there.

Chicken fried venison!!! Yes, I forgot all about that. My auntie in Dallas had made me some years ago. My FIL just handed over some venison steaks and now I know what I am doing with them. Everything looks delicious there.

Thanks. These were just salt and pepper then dipped in egg/flour/egg/flour (double dipped). It was really easy and tasted great.